Vol. 11 | This week we're loving...

Article

Our friends over at Peppersmith, the sugar-free gum company, did a little interview with our co-founder Will (yes, he really is a Doctor) for their blog this week. If you fancied learning more about the start of Dr Will’s head over to their blog, and if you sign up to their newsletter, you’ll receive 10% off your first order with them!

Instagram

Hot for Food is an Instagram, blog and YouTube channel created by Canadian ex-TV presenter Lauren Toyota. Her vegan junk food recipes include the likes of mac and cheese, burgers, Caesar salads and cheesecakes, proving that vegan food does not have to be boring, bland or frankly, always healthy. Find the blog here and the YouTube channel here.

Instagram

Hot for Food is an Instagram, blog and YouTube channel created by Canadian ex-TV presenter Lauren Toyota. Her vegan junk food recipes include the likes of mac and cheese, burgers, Caesar salads and cheesecakes, proving that vegan food does not have to be boring, bland or frankly, always healthy. Find the blog here and the YouTube channel here.

Cafe

After our trip to Dublin last week, we were overwhelmed with incredible food spots around the city. We popped in to whole foods deli Blazing Salads to check out their menu after spotting them on Instagram. They offer up a range of delicious vegetarian and vegan soups, salads and cakes, as well as a range of hot options, so hearty you would never guess they were vegan. Find them here.

Recipe

Seeing as asparagus season is oh so short and sweet, we’re making the most of these delicate green spears while we can. This recipe from Sainsbury’s magazine combines all the classic components required for a carbonara, replacing bacon with asparagus for a lighter, more summery version of the dish.

Recipe

Seeing as asparagus season is oh so short and sweet, we’re making the most of these delicate green spears while we can. This recipe from Sainsbury’s magazine combines all the classic components required for a carbonara, replacing bacon with asparagus for a lighter, more summery version of the dish.